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Sunday, June 24, 2012

Eat: Roasted Vegetable Salad

This salad is absolutely delicious. The dish is warm, colorful, and filling. A perfect salad for a cold summers days. The weather in Calgary has been depressing and Vancouveresque lately; complete with endless rain. The warm roasted root vegetables are sweet and mix nice with the tang of the mustard dressing. Roasting and prepping the veggies takes a bit of time, but the salad will export you to a wonderful summer utopia void of bad weather blues. 

Roasted Vegetable Salad with Dijon Dressing


Roasted Vegetables
1 large yam peeled and diced
2 large parsnips, peeled and chopped
1 fennel bulb quartered and sliced thinly
1 red onion sliced, and chopped
2 zucchini quartered and sliced
1 lb mushrooms halved
1 eggplant, cubed
3 beets peeled and quartered
1 bulb garlic (less two cloves)
1/4 cup olive oil
1 tsp salt 
1 tsp black pepper
1 tbsp cumin
1 tsp paprika

1/3 cup apple cider vinegar
2 tbsp Dijon mustard
2 cloves garlic minced
1/4 cup maple syrup
1 tsp salt
1 tsp black pepper
1/3 cup olive oil
1 cup fresh basil, julienned

4 cups baby spinach


preheat the oven to 375

prep all vegetables, and divide into 3 different mixing bowls. 
(beets in one, yams, fennel and parsnips, and all other veggies).

Whisk together the olive oil, salt, pepper, cumin, and paprika. Pour the oil evenly between the 3 bowls. And cover vegetables evenly. 

Transfer the veggies to baking trays. One for the beets, yams, parsnips and fennel (as they take longer to cook), and one for the remaining veggies. 

Roast for 20 minutes,  flip the roast yams/beets and return to the oven for an additional 20 minutes. 
Take out the remaining veggies and let cool.

In a small bowl combine the salad dressing, and whisk until smooth. 

In a large salad bowl toss the cooled roast veggies with the spinach and dressing. 


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